Application Studies / Meati Animal-Free Classic Steaks - Tested Four Ways

Meati Animal-Free Classic Steaks - Tested Four Ways

Industry:

Food

Meat

New Foods

Attributes measured:

firmness

toughness

resilience

instant springback

peak force

total work

Background

This is the final study in a four-part series designed to set a baseline for measuring the qualities of different cuts of meat. This study evaluates the textural attributes of mushroom-based animal-free beef using these same established methodologies.

A TA.XTPlus Texture Analyzer with four different fixtures was used to quantify the firmness, toughness, and other textural attributes of a whole-cut, animal-free steak. The initial study, ‘Filet Mignon Tested Four Ways,’ established reliable methodologies for assessing textural attributes of prime grade filet mignon. The second study, ‘Examining the Role of Cooking Temperature on Filet Mignon,’ built on the first study to identify the optimal cooking temperature for testing beef and to evaluate which attributes are most impacted by variations in cook time. The third study, ‘Comparing Four Different Cuts of Beef’, used those methods to compare the textural attributes across various cuts of beef.